Moroccan Lamb Stew
Share
This recipe comes from the book of the month - Quick Fix in the Thermomix. It is absolutely delicious
Moroccan Lamb Stew
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
4
This recipe comes from the book of the month - Quick Fix in the Thermomix. It is absolutely delicious
Ingredients
-
1 brown onion, peeled and halved
- 2 garlic cloves, peeled
- 30g butter, ghee or coconut oil
- 500g lean lamb leg, diced
- 1/2 tsp cayenne pepper
- 1tsp paprika
- 1 tsp Changing Habits Cumin Powder
- 1 tsp Changing Habits Cinnamon
- 400g can diced tomatoes
- 1 can organic chickpeas, rinsed and drained
- 500ml broth or stock homemade
- 100g dried apricots, halved
- Changing Habits Seaweed Salt to taste
- Fresh mint to serve
- Optional: A dollop of sour cream for serving
Directions
Themormix Method
- Place onion and garlic in TM bowl, chop for 5 seconds, speed 5
Add oil, saute for 4 minutes, 100ºC, speed 1
Add lamb, cayenne pepper, paprika, cumin, cinnamon, tomatoes, stock, dried apricots and salt. Cook for 1 hour, 90ºC, reverse, speed1.
Remove MC and place steamer basket on top to prevent splashes.
Serve garnished with mint and slivered almonds.
Non Thermomix Method
- Dice the onions. Add them to a large saucepan on medium to high heat and cook them until golden in the butter or ghee.
The add the meat and brown on all sides.
Add all other ingredients (and any additional vegetables you like) and simmer on a medium heat and begin to reduce the liquid.
Slow cook for a few hours or cook until your liking.
Serve with cauliflower rice, zucchini noodles, mung bean pasta, soba noodles, rice, quinoa, millet, buckwheat or amaranth.
